Anaheim Peppers
15-Oct-2006
These are Anaheim peppers. Mostly you see them when they are still green but if you leave them on the plant they ripen to a beautiful red. And they get a bit sweet. Anaheims sort of run the gamut from mild to a little hot. I’m not sure why they vary so much – perhaps there are different strains of peppers or perhaps it has to do with the growing conditions. I’m not sure, I just know that I generally think of them as mild, but when I purchase plants, for instance, they are usually in the "medium" section.
I had a lot of peppers this year – way more than I could use or even give away. So I let a bunch of these sit on the plant and ripen. I picked these the other day and used them with a bunch of the tomatoes to make a slightly spicy pasta sauce. Yum! Besides the peppers and tomatoes I used a red onion, garlic, rosemary, red wine, anchovy paste and a little tomato paste to help thicken it. I also tossed in a handful of portabella mushroom sausage slices. Just for a little bit of extra flavor. Top it all with shredded Parmesan and it’s pretty much perfect!
Culinary Fool 
Comments are closed.